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Autumn Harvest Rice Bowl

Roasted squash or sweet potatoes, carrots, onions, rice, and tender beef or chicken come together in this cozy fall-inspired Build-A-Bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 2 cups cooked rice
  • 2 cups cooked lean beef or chicken chopped or shredded
  • 2 cups peeled and cubed butternut squash or sweet potato
  • 1 cup carrots sliced
  • 1 medium onion cut into wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons chopped fresh parsley or green onions
Choose Your Flavor Builder
🌿 Herb Garden
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
🌶️ Southwest
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
🥢 Asian-Inspired
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
🧄 Garlic Butter
  • 1 tablespoon melted butter
  • 1/4 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 1 tablespoon grated Parmesan

Method
 

Prepare the vegetables.
  1. Preheat the oven to 425°F. Cut the squash or sweet potato into small, evenly sized cubes. Slice the carrots and cut the onion into wedges.
Season.
  1. Place the vegetables on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss until evenly coated.
Roast.
  1. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned around the edges.
Warm the protein.
  1. While the vegetables roast, warm the cooked beef or chicken in a skillet over medium-low heat. Add a splash of water or broth if needed to keep it moist.
Prepare the Flavor Builder.
  1. Whisk together the ingredients for your chosen sauce.
Build the bowls.
  1. Divide the cooked rice among four bowls. Add the warm protein and roasted vegetables.
Finish.
  1. Drizzle each bowl with your chosen sauce and sprinkle with fresh parsley or green onions. Add your favorite optional topping.

Notes

🎨 Flavor Builder
This is where one basic bowl can head in four completely different directions.
🌿 Herb Garden
Thyme and parsley make the roasted vegetables taste like they came straight from an autumn kitchen garden.
🌶️ Southwest
A little cumin, chili powder, and lime give the sweet vegetables a savory Southwestern twist.
🥢 Asian-Inspired
Soy sauce, rice vinegar, honey, and a tiny bit of sesame oil make an especially nice contrast with roasted squash or sweet potatoes.
🧄 Garlic Butter
Rich and comforting, with Parmesan adding a little savory depth.
And if you aren't a fan of highly spiced food, the Herb Garden or Garlic Butter versions are especially gentle.